CHEF KNIFE/GYUTO - SAKAI TAKAYUKI BLUE STEEL No.2 Japanese knife The protein will stick harder

The protein will stick harder on the cutting board when you use warm/hot water

allowing faster

This is not scratch marks on the metal

Handle: Black Micarta

CHEF KNIFE/GYUTO - SAKAI TAKAYUKI BLUE STEEL No.2 Japanese knife The protein will stick harderGyuto knives, which are used for meat, fish and vegetable have fewer variations compared with traditional Japanese knives. Due to its ease of use, Gyuto has been well incorporated in the field of Japanese cooking. This high grade knife is made of blue 2 steel from Yasuki the highest grade of japanese steel,which maintains a keen edge for a very long time. Material: Yasuki Blue Steel 2 Handle: Polywood Blade type; Double edged Sakai Takayuki Knives has